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Cinnamon Roll Pancakes Recipe

Name: Paul's On Main Streets CINNAMON ROLL PANCAKES Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp fine salt; 1.5 cups whole milk; 0.5 cups plain Greek yogurt or buttermilk; 1 unit large egg; 3 tbsp unsalted butter, melted and slightly cooled; 1 tsp vanilla extract; 0.5 cups light brown sugar, packed; 2 tsp ground cinnamon; 3 tbsp unsalted butter, melted; 1 tsp maple syrup or honey (optional, for extra stickiness); 1 cups powdered sugar (confectioners'); 2 tbsp whole milk (or cream for richer glaze); 0.5 tsp vanilla extract; 1 pinch fine salt; 1 tsp neutral oil or additional butter for skillet; 1 tbsp extra butter for brushing (optional); 0.25 cups toasted chopped pecans or walnuts (optional)

Inspired by Paul's On Main Street

Time35m

Serves4

Fluffy pancakes, swirled with cinnamon, and topped with a sweet glaze icing

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Ingredients

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Pancake batter

2 cups 00 bread flour

2 tbsp granulated sugar

2 tsp Baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 1/2 cups whole milk

1/2 cups plain Greek yogurt or buttermilk

1 unit large egg

3 tbsp unsalted butter, melted and slightly cooled

1 tsp Watkins vanilla extract

Cinnamon swirl

1/2 cups light brown sugar, packed

2 tsp Ground cinnamon

3 tbsp unsalted butter, melted

1 tsp maple syrup or honey (optional, for extra stickiness)

Glaze icing

1 cups powdered sugar (confectioners')

2 tbsp whole milk (or cream for richer glaze)

1/2 tsp Watkins vanilla extract

1 pinch fine salt

For cooking and serving

1 tsp neutral oil or additional butter for skillet

1 tbsp extra butter for brushing (optional)

1/4 cups toasted chopped pecans or walnuts (optional)

Method

Pancake batter

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients

In a separate medium bowl or large liquid measuring cup whisk the milk, Greek yogurt (or buttermilk), egg, melted butter, and vanilla until smooth.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Gently fold until just combined — lumps are okay. Do not overmix. Let the batter rest 5–10 minutes while you prepare the cinnamon swirl and heat the skillet; the rest helps the batter become fluffy.

Cinnamon swirl

Prepare swirl mixture

In a small bowl stir together the packed light brown sugar and ground cinnamon. Add the melted butter and the optional maple syrup or honey and mix until a thick, spreadable paste forms. If it seems too loose, add a little more brown sugar; if too dry, add a small splash of melted butter.

Transfer swirl to a piping device

Spoon the cinnamon mixture into a small squeeze bottle or a resealable plastic bag and snip a small corner (about 3–5 mm) for controlled dispensing. This makes it easier to swirl precise lines on pancakes.

Cook pancakes and add swirl

Heat skillet

Heat a nonstick skillet or griddle over medium heat until hot (about 350°F / 175°C if using an infrared thermometer). Lightly brush or spray with oil or butter.

Pour batter

For each pancake, pour about 1/4 cup of batter onto the hot skillet to form 3½–4 inch pancakes. Work in batches, leaving space between pancakes.

Pipe the cinnamon swirl

Immediately after pouring each pancake, pipe a spiral or concentric circles of the cinnamon mixture onto the top of the wet batter — start near the center and work outward. You can create a single continuous spiral or an S-shape; the swirl will sink slightly into the batter as it spreads.

Cook first side

Let the pancake cook undisturbed until bubbles form on the surface and the edges look set, about 2–3 minutes. Watch the cinnamon swirl: it will darken slightly as it cooks.

Flip carefully

Using a thin spatula, gently flip the pancake and cook the second side 1–2 minutes more, until golden brown and cooked through. If the cinnamon swirl pooled too much on one spot, you can gently spread it with the spatula to distribute while cooking.

Keep warm

Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you finish the rest.

Glaze icing and finishing

Make the glaze

In a small bowl whisk together the powdered sugar, milk (or cream), vanilla extract, and a pinch of salt until smooth. Adjust consistency: add more milk 1/4 tsp at a time to thin, or more powdered sugar to thicken. The glaze should be pourable but not watery.

Assemble and serve

Stack pancakes 2–3 high on plates. Drizzle the glaze over the warm pancakes so it pools into the swirl crevices. If desired, brush an extra pat of butter on the stack and sprinkle with toasted chopped pecans or walnuts. Serve immediately.